"Henry Harris's côte de boeuf at Bouchon Racine is the London bistro beef dish that France would recognize and respect — aged properly, cooked over actual heat to a genuine medium-rare, and served with a béarnaise of correct tarragon balance and pommes frites that stay crisp."
— Expert, 94/100 credibilityExpert Reviews
"Henry Harris's côte de boeuf at Bouchon Racine is the London bistro beef dish that France would recognize and respect — aged properly, cooked over actual heat to a genuine medium-rare, and served with a béarnaise of correct tarragon balance and pommes frites that stay crisp."